Chew on This!

One of my favorite 'special' recipes:

Baked Company French Toast

A wonderful breakfast recipe for a large holiday gathering.
  • 1 cup packed brown sugar
  • 1 stick butter
  • 2 T. corn syrup (or maple syrup)
  • French type or Cinnamon bread
  • 6 eggs
  • 2 cups milk
  • 1 teaspoon vanilla
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • Speck of salt
Melt butter, add brown sugar and corn syrup combine well. Spray 9x13 pan. Slice bread into 3/4 to 1" thick slices. Pour butter mixture into baking dish, arrange slices flat in butter mixture, squeeze to fit in. Combine eggs, milk, spices, vanilla and speck of salt and beat with a beater or whisk until blended but not too bubbly. Pour over bread slices covering completely. Cover and refrigerate overnight. Uncover and bake in preheated 350 degree oven for 30 minutes. Dust with powdered sugar. Serve right from baking dish. Yield 6-8 servings.

 Optional Suggestions: Melt butter, brown sugar and syrup in a microwavable container or a glass 9X13 baking dish. Saves time and utensil cleanup. To make this a little fancier, add 1 cup chopped pecans to the butter mixture then top with the French or cinnamon bread.

From the Recipe File of the Muffin Man!  The officers just love these when I bring a warm batch to work!

Buttermilk Raisin Bran Muffins

(makes 36 muffins)

  • 1 cup vegetable oil
  • 4 eggs
  • 1 quart buttermilk
  • 6 cups raisin bran cereal
  • 3 cups white sugar
  • 5 cups all-purpose flour (we use half unbleached and half whole wheat)
  • 5 teaspoons baking soda
  • 1 1/2 teaspoons salt

Bake in preheated oven at 375º degrees.

In a large bowl, mix the “wet” ingredients. Combine cereal, flour, baking soda and salt – mix well; add to “wet” mixture and stir until flour is moistened. Spoon batter into greased or paper lined muffin tins and bake for 15 minutes.

 Batter will keep in the refrigerator for up to 6 weeks. Do not stir or mix refrigerated muffin mix.

* wet ingredients

Nanny’s Cream Cheese Cake With Sour Cream

(New York style Cheese Cake)

Graham Cracker Crust (Nanny made her own, but I buy it! Saves a little time.)

 Mix well, then pour into the shell:
  • 2 – well-beaten eggs
  • ¾ pound soft cream cheese
  • ½ cup sugar
  • 1 - teaspoon vanilla
  • ½ teaspoon salt
Bake the cake in a moderate oven 375° for 20 minutes. Remove the cake from the oven. Increase oven heat to 425°. Dust the top of the cake with cinnamon.

Let the cake cool to room temperature. Mix well and pour over the cake:
  • 1 ½ cups thick sour cream
  • 2 tablespoons sugar
  • ½ teaspoon vanilla
  • ⅛ teaspoon salt
Bake the cake in the hot oven for five (5) minutes. Permit it to cool, then chill thoroughly until ready to serve.

This is (was) my Grandmother’s recipe. You may top it with cherry pie filling, pineapple or other fruit that you may prefer. This recipe is typical of the New York Style Cheese Cake and is very good on its own!

Farmer's Market Omelets

Brighten up your breakfast, lunch, or dinner menu with these flavorful omelets, full of fresh vegetables and fragrant basil.

Serves 4; 1/2 omelet per serving

Start to Finish: 30 minutes

1 tablespoon plus 1 teaspoon canola or corn oil
1 cup grape tomatoes, halved (about 5 ounces)
1 cup baby spinach (about 1 ounce)
2 cups egg substitute
1/4 cup fat-free milk
4 medium green onions, chopped
1/4 cup chopped fresh basil
2 ounces fat-free feta cheese, crumbled
In a medium nonstick skillet, heat 2 teaspoons oil over medium heat, swirling to coat the bottom. Cook the tomatoes and spinach for 2 to 3 minutes, or until the tomatoes are slightly softened, stirring constantly. Transfer to a plate. Cover with aluminum foil to keep warm. Set aside.

In a small bowl, beat half the egg substitute and half the milk together with a fork. Stir in half the green onions.

Wipe the same skillet with paper towels, being careful to avoid burning your fingers. Add 1 teaspoon oil, swirling to coat the bottom. Place over medium heat. Pour in the egg substitute mixture, swirling to cover the bottom. Cook for 2 minutes without stirring. Using a rubber scraper, gently spread the uncooked part of the moist omelet to the edge. Cook for 1 to 2 minutes, or until no longer moist.

With the skillet still on the burner, spoon half the tomato mixture over half the omelet. Top the tomato mixture, in order, with half the basil and half the feta. Remove from the heat. Fold the other half of the omelet over the filling. Cut the omelet in half crosswise. Transfer to plates. Cover with aluminum foil to keep warm.

Using the remaining ingredients, make and fill a second omelet.

Cook’s Tip: Although these omelets are delicious with basil, feel free to use a different fresh herb or combine several for even more variety. Serve with whole wheat toast or a roll.

Tamara’s Texas Caviar

A heart smart recipe!
1 package of frozen white corn (thawed)
1 can of black beans
1 can of black eyed peas
1 bunch of cilantro
1 bunch of green onions
1 medium red onion
3-6 jalapeño peppers
3-5 Roma tomatoes
Kraft Caesar Italian Free dressing
Take the first three ingredients and place them in a colander. Rinse them well with cold running water. When they have drained well, place them in a large bowl.

The next five ingredients are the vegetables; wash them well, then chop the green onion and add to the bean and corn mixture. Chop/dice half the red onion and add to the mixture. Dice the Roma tomatoes and add to the mixture. Slice and dice the jalapeño peppers and add to the mixture (stir well). How many to add depends upon your taste and the hotness of the peppers. You can remove the seeds if you wish. Next, after the cilantro is clean and fairly dry, lay it on a cutting board and slice and dice. Once you have completed that task, lightly “fluff” the cilantro and the stems will fall to the bottom leaving the leafy part on top. Add them to the mixture.

Finally, add the Kraft Caesar Italian Free dressing to the mixture and stir/toss well. Add salt & pepper to taste and refrigerate overnight before serving. Once all the tastes have “melded” together, give it a final taste to see if it needs more dressing.

This is good served as a salad side dish or with tortilla chips. Great for potlucks!

This entire recipe can be varied to your taste and different beans and vegetables can be added or left out, depending upon availability and your taste. Experiment – make it your own recipe!
Cannellini beans (white kidney beans)
Garbonzo beans (chick peas)
Diced cucumbers
Diced avocado
Regular onion if you don’t have green or red

Couscous Greek Salad
1 - box of Near East couscous (prepared and cooled)
1 - bunch of green onions chopped
2 - tomatoes chopped/diced
a container of your favorite pico de gallo
feta cheese
olive oil
salt & pepper
optional: a jalapeño pepper diced
Combine the first four ingredients, then add about 3/4 C of feta cheese. Grate lemon zest into the mix then squeeze the lemon (I strain it) and add about 3-tablespoons of olive oil.  Salt & pepper to taste.

Soda Cracker Torte

This recipe is from the Depression Era.


C. fine soda cracker crumbs
Tsp. baking powder
Egg whites
Tsp. vanilla
Tsp. salt
C. sugar
C. nuts – chopped
C. whipping cream
Tbl. Powdered sugar


1.             Combine soda cracker crumbs with baking powder.
2.             Combine egg whites, vanilla and salt, beat until stiff.
3.             Add 1 C. sugar gradually, beating thoroughly after each addition.
4.             Fold crumb mixture and nuts into beaten egg whites.
5.             Spread mixture in a 9” pie or cake pan that has been buttered.
6.             Bake at 350º for 25 minutes or until light golden brown.  Cool.
7.             Whip the cream with the powdered sugar until stiff.  Spread on top of the cooled Torte. Sprinkle with nuts for garnish.
8.             Chill 8-hours or over night.

Must use whipping cream, not Cool Whip!